-
1
Whisk egg yolks with milk, 10g caster sugar, flour, and vanilla until smooth and pale (2 minutes).
-
2
Whip egg whites with salt in a separate bowl to stiff peaks, incorporating remaining 20g caster sugar gradually until glossy meringue forms.
-
3
Fold one-third of meringue into yolk mixture to lighten; gently fold in remaining meringue in two additions, preserving air throughout.
-
4
Heat butter in a non-stick skillet over medium heat until foaming; pour batter into two mounds (do not spread).
-
5
Cook 2–3 minutes until underside sets; carefully flip and cook 1–2 minutes until golden and centre remains jiggly.
-
6
Transfer to plate immediately; dust generously with powdered sugar and serve at once.
